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Baking in La Cloche

"qahtan" <gdenyer@sympatico.ca>
Sun, 23 Jul 2006 11:05:42 -0400
v106.n030.6
This recipe is an adaptation of one that accompanied the La Cloche.

CRUSTY COUNTRY LOAF

1 1/2 teaspoons SAF yeast
1 teaspoon honey
1 1/2 cups warm water (100-110 F)
about 4-5 cups hard white whole wheat flour
1/2 teaspoon salt

Place the warm water in a large mixing bowl (I use a Bosch). Add SAF 
yeast and honey. Mix until yeast is dissolved.

Add salt and stir to mix. Add flour 1/2 cup at a time until a dough 
forms that holds together and cleans the sides of the bowl. Knead by 
hand for 10 - 15 minutes, adding as little flour as possible to keep 
from sticking. Knead until dough is soft, but supple. If kneading by 
machine, knead 6 - 8 minutes.

Shape dough into a ball. Place the ball of dough in the center of the 
La Cloche bottom. Cover with the dome lid and allow to rise in a warm 
place until doubled, about 30 minutes or more.

Preheat the oven to 450 F. With a sharp knife or blade, make criss 
cross slashes in the top of the risen round loaf. Place the La Cloche 
(lid on) in the preheated oven and bake for 15 minutes at 450 F.

Reduce the heat to 400 F and continue to bake another 30 minutes, or 
until bread is crusty and brown. During the last 10 minutes, the lid 
should be removed for a crustier crust.

Remove the loaf when done and place on a wire cooling rack.

   qahtan